Mary Moore's Sure-Fire No-Fail White Cake

Mary Moore’s Sure-Fire No-Fail White Cake


2 cups (less 1 Tbsp) sifted all-purpose flour
3 tsp baking powder
3/4 tsp salt
1/2 cup butter
1 cup granulated sugar
2 eggs
7/8 cup milk
1 tsp vanilla

1/4 cup butter or margarine
1/2 cup light brown sugar (packed)
2 Tbsp milk
1 cup sifted icing (confectioners) sugar
1 tsp vanilla
1/4 cup chopped nuts


Sift together three times the sifted flour, baking powder and salt.
In beater bowl cream together butter and sugar until light then beat in eggs.
Add sifted dry ingredients alternating with milk and vanilla, in thirds, using beaters
on “low” speed and scraping down sides of bowl once.
Turn into 8-inch x 8-inch pan lined on bottom with buttered wax paper. Butter sides of pan too.
Bake at 350 degrees F for 50 minutes or until it tests down when touched lightly.
Cool cake on rack if desired.

To make Caramel Frosting, melt butter in saucepan then add brown sugar and stir
over low heat two minutes. Add milk and stir constantly until it comes to a boil.
Remove from heat. Add icing sugar and vanilla and beat just until of spreading consistency.
Spread on cake in pan and sprinkle top with nuts OR turn cake out of pan onto
serving plate and frost top and sides, then, of course, top coating of icing will be thinner.
Good both ways.

Source: Mary Moore newspaper food column, Jun 17, 1971, Windsor Star.

I made this cake (without the frosting) twice in the last two weeks. The cake is so moist and delicious it does not need to be frosted. I am a
former baker from a very elite pastry shop and I believe this is the best
old fashioned white cake I have ever tried.

I haven’t made this cake in years. It was one of our favourites. My Mary Moore cookbook is held together by elastic as I have referred to it for many many years.